ASSESSMENT 2 – Direct observation – Demonstration

This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task
Student Name:

Student ID No:

Unit code SITHPAT006

Unit Title Produce desserts

Note to Assessor:
• You are to use this checklist when assessing the evidence provided by the student as a result of the student
completing this assessment task. You should conduct your assessment in accordance with the Principles of
Assessment and Rules of Evidence as outlined in Standards for RTO’s 2015: Clause 1.8.

• Attach student`s hand out during the coaching session if applicable .

Satisfactor If Not Satisfactory,

Assessment Criteria
y please comment
 Attached completed Assessor observation checklist session -  Yes 
1 No
 Attached completed Assessor observation checklist session -  Yes 
2 No
 Attached completed Assessor observation checklist session -  Yes 
3 No
 Attached completed Assessor observation checklist session -  Yes 
4 No
 Yes 
 Attached photo of each dish prepared by the student
No
 Satisfactory  Not Yet If Not Yet Satisfactory – Please identify the re-assessment arrangements:

Satisfactory
(Please tick the assessment result for this
task)
Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances
and reasons why this judgment has been made):

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 Student Declaration: I hereby acknowledge Assessor Declaration: I declare that I have conducted
by signing this declaration that I have not a fair, valid, reliable and flexible assessment with this
cheated or plagiarised any work in all the student, and I have provided appropriate feedback
assessment tasks undertaken in this unit of
competency except where the work has been
correctly acknowledged or as per the specific Assessor Name: _____________________________
assessment task instructions.

I declare that I have been assessed in this Signature: ____________________________

assessment task, have been provided with
feedback and I have been advised of my Date: ____/_____/_____
result. I also am aware of my appeal rights

Student name:
_____________________________

Signature: ____________________________

Date: ____/_____/_____

Assessment Guidelines for Student:

Conditions of assessment:
 This assessment will be conducted in QCVE training kitchen over a period of 4 sessions
 Your assessor will advise you the Dates and timing for this assessment as per the timetable.
 Your evidence submitted for this Assessment Task will be graded as either S – Satisfactory or NS – Not
Satisfactory. Your Assessor will provide you with feedback.
 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In
this case you will be provided with clear and constructive feedback based on the assessment decision
so that you can improve your skills / knowledge prior to reassessment.

Submitting assessments
You must submit the completed assessment cover sheet and your answers to your assessor. Your assessor
will tell you how to submit your responses to this task.

When and where will this assessment take place?

The task must be done in your classroom.
Your assessor will also tell you when your work should be submitted by.

What if the assessment is not suitable?

If you are unable to respond to the questions in writing, your assessor may be able to provide you with an
alternative method, such as asking you verbal questions. Discuss this with your assessor.

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Reasonable adjustment or special needs
Reasonable adjustment will be provided for students with a disability or learning difficulty according to the
nature of the disability or difficulty. Reasonable adjustments are made to ensure that the student is not
presented with artificial barriers to demonstrating achievement in the program of study. Reasonable
adjustments may include the use of adaptive technology, educational support and alternative methods of
assessment such as oral assessment.

In assessing the competence of individuals, assessors must provide for reasonable adjustments to ensure
the assessment principles of fairness and flexibility are addressed. However, assessors must be confident
that reasonable adjustments do not compromise the outcomes of the unit and the integrity of the
qualifications and Statements of Attainment issued as certification of achievement.

What if the answers are not satisfactory?

You have 2 attempts of submission for each unit of competency.
For each assessment re-submission, you should complete any assessment tasks that were marked as NYS
and resubmit. Students should meet the student support officer and book for the reassessment at this
stage.

Third attempt to submit the assessment will require further training and you will need to enrol in the unit
of competency and subsequently extend your CoE.
If you are dissatisfied with an assessment decision, you should make an appeal to the CEO in writing no
longer than 20 days following advice of the assessment decision.

What if I missed my assessment day?

You will be required to attempt the assessment during the re-assessment week. Please check the fee and
charges policy for any fee that may apply for re-assessment.

Cheating and Plagiarism

QCVE has a zero-tolerance policy for cheating and plagiarism. The work that you submit should be your
own. must not be a used or reproduced (all or parts) of another student's work.
o Must not be collaborated with another student on work that is intended to be completed
individual submission
o Must not be performed/submitted by another person on your behalf
o contracted another person to do the work for you
o allowed or contracted another person to edit and substantially change your work
Feedback
Students are encouraged to reflect on key observations and issues encountered during their studies to
encourage learning. Knowing what you understand or have mastered and identifying where you need to
improve the critical skills for successful learning.
Your assessor will give you feedback throughout the duration of the unit you are studying and after
assessment results. The feedback given to you will always be to support your achievements and to
monitor your progress throughout your studies.

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 Context of and specific resources for assessment
 QCVE training kitchen with fixtures, large and small equipment and workplace documentation
 industry-realistic ratios of kitchen staff to customers.
 food production plan and standard recipes
 a variety of commercial ingredients

Tasks to be completed by the student

Prepare following desserts using the recipes provided as per the criteria listed in the Assessor Observation
checklists session 1,2, 3 and 4.

Dishes Sessions
1 Apple Fritters with anglaise sauce and fruit jelly
2 crème brulee Session 1
3 Low-fat strawberry mousse with Strawberry and Mint Coulis
4 Coconut Cashew Rice Pudding
5 Fruit Salad Session 2
6 Rum and Raisin Ice Cream with chocolate sauces
7 crème caramel
8 Citrus Tart with Chantilly Cream Session 3
9 Plum Sorbet with honey sabayon and shaved chocolate
10 Sweet Crêpes with Blackberry syrup
11 Lemon Meringue Pie Session 4
12 Iced Orange Parfait curls of coloured sugar

Special customer request: one of your customer ordering Apple fritters have informed you that they do
not want alcohol in their dessert. You are required to discuss with your Assessor which ingredient you will
substitute with any other ingredient and once approved use it in the dish.

Customer dietary requirement: one of your customer ordering Plum Sorbet with honey sabayon and
shaved chocolate is allergic to honey. You are required to discuss with your Assessor which ingredient you
will use substitute honey and once approved use it in the dish.

For this Assessment your Assessor will Assess you against the criteria listed in the
Assessor Observation checklist
Your trainer will be required to take video of the entire class while in practicals.
You are free to take your own photos for your record.

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Evidence to be collected for this assessment:

 Completed Assessor Observation checklists session 1, 2, 3 and 4

Assessment 2 – Assessor observation checklist - session 1
Student Name:
Student ID:

Key Legend
Satisfactory= S Not Satisfactory = NS

Apple Fritters with anglaise sauce

Low-fat strawberry mousse with

Strawberry and Mint Coulis
Assessment criteria
Observable skills/tasks
(During the observation did the student)

and fruit jelly

crème brulee
read, interpret and confirm food preparation requirements from standard
 S  NS  S  NS  S  NS
recipes and food preparation lists
Calculate ingredient amounts according to requirements.  S  NS  S  NS  S  NS
Identify and select ingredients from stores according to recipe, quality,
 S  NS  S  NS  S  NS
freshness and stock rotation requirements.
Select type and size of equipment suitable to requirements.  S  NS  S  NS  S  NS

Safely assemble and ensure cleanliness of equipment before use.  S  NS  S  NS  S  NS

Use equipment safely and hygienically according to manufacturer
 S  NS  S  NS  S  NS
instructions.
Sort and assemble ingredients according to food production sequencing.  S  NS  S  NS  S  NS
Weigh and measure wet and dry ingredients according to the recipe and
 S  NS  S  NS  S  NS
quantity of desserts required.
Minimise waste to maximise profitability of desserts produced.  S  NS  S  NS  S  NS
Following standard recipes, produce desserts using cookery methods to
 S  NS  S  NS  S  NS
achieve desired product characteristics.
Follow special dietary recipes to produce desserts for those with special
 S  NS  S  NS  S  NS
dietary requirements.
Produce hot and cold sauces to desired consistency and flavour.  S  NS  S  NS  S  NS

Use thickening agents suitable for sweet sauces.  S  NS  S  NS  S  NS

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 Apple Fritters with anglaise sauce

Low-fat strawberry mousse with

Strawberry and Mint Coulis
Assessment criteria
Observable skills/tasks
(During the observation did the student)

and fruit jelly

crème brulee
Make food quality adjustments within scope of responsibility.  S  NS  S  NS  S  NS

Portion desserts to maximise yield and profitability of food production.  S  NS  S  NS  S  NS

Use accompaniments that balance and enhance taste and texture of
 S  NS  S  NS  S  NS
desserts.
Select garnishes and decorations with flavours and textures that
 S  NS  S  NS  S  NS
complement desserts.
Plate desserts, accompaniments and garnishes attractively, with artistic
 S  NS  S  NS  S  NS
flair appropriate for the occasion and the item.
Plate and decorate desserts for practicality of service and customer
 S  NS  S  NS  S  NS
consumption.
Visually evaluate desserts and adjust presentation before serving.  S  NS  S  NS  S  NS

Display desserts with appropriate sauces and garnishes.  S  NS  S  NS  S  NS

follow procedures for portion control and food safety practices when
 S  NS  S  NS  S  NS
handling and storing desserts
Store desserts in appropriate environmental conditions  S  NS  S  NS  S  NS

respond to special customer requests and dietary requirements  S  NS

Clean work area and dispose of or store surplus and re-usable by-products
according to organisational procedures, environmental considerations, and  S  NS  S  NS  S  NS
cost-reduction initiatives.

I have been assessed and received feedback for this session

Student Signature

I have provided feedback for this session

Assessor Signature

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 Assessment 2 – Assessor observation checklist - session 2
Student Name:
Student ID:

Key Legend
Satisfactory= S Not Satisfactory = NS

Cream with chocolate

Coconut Cashew Rice

Rum and Raisin Ice

Assessment criteria
Observable skills/tasks
(During the observation did the student)

Fruit Salad
Pudding

sauces
read, interpret and confirm food preparation requirements from standard
 S  NS  S  NS  S  NS
recipes and food preparation lists
Calculate ingredient amounts according to requirements.  S  NS  S  NS  S  NS
Identify and select ingredients from stores according to recipe, quality,
 S  NS  S  NS  S  NS
freshness and stock rotation requirements.
Select type and size of equipment suitable to requirements.  S  NS  S  NS  S  NS

Safely assemble and ensure cleanliness of equipment before use.  S  NS  S  NS  S  NS

Use equipment safely and hygienically according to manufacturer
 S  NS  S  NS  S  NS
instructions.
Sort and assemble ingredients according to food production sequencing.  S  NS  S  NS  S  NS
Weigh and measure wet and dry ingredients according to the recipe and
 S  NS  S  NS  S  NS
quantity of desserts required.
Minimise waste to maximise profitability of desserts produced.  S  NS  S  NS  S  NS
Following standard recipes, produce desserts using cookery methods to
 S  NS  S  NS  S  NS
achieve desired product characteristics.
Follow special dietary recipes to produce desserts for those with special
 S  NS  S  NS  S  NS
dietary requirements.
Produce hot and cold sauces to desired consistency and flavour.  S  NS  S  NS  S  NS

Use thickening agents suitable for sweet sauces.  S  NS  S  NS  S  NS

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 Rum and Raisin Ice Cream with
Coconut Cashew Rice Pudding
Assessment criteria
Observable skills/tasks

chocolate sauces
(During the observation did the student)

Fruit Salad
Make food quality adjustments within scope of responsibility.  S  NS  S  NS  S  NS

Portion desserts to maximise yield and profitability of food production.  S  NS  S  NS  S  NS

Use accompaniments that balance and enhance taste and texture of
 S  NS  S  NS  S  NS
desserts.
Select garnishes and decorations with flavours and textures that
 S  NS  S  NS  S  NS
complement desserts.
Plate desserts, accompaniments and garnishes attractively, with artistic
 S  NS  S  NS  S  NS
flair appropriate for the occasion and the item.
Plate and decorate desserts for practicality of service and customer
 S  NS  S  NS  S  NS
consumption.
Visually evaluate desserts and adjust presentation before serving.  S  NS  S  NS  S  NS

Display desserts with appropriate sauces and garnishes.  S  NS  S  NS  S  NS

follow procedures for portion control and food safety practices when
 S  NS  S  NS  S  NS
handling and storing desserts
Store desserts in appropriate environmental conditions  S  NS  S  NS  S  NS
Clean work area and dispose of or store surplus and re-usable by-products
according to organisational procedures, environmental considerations, and  S  NS  S  NS  S  NS
cost-reduction initiatives.

I have been assessed and received feedback for this session

Student Signature

I have provided feedback for this session

Assessor Signature

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 Assessor observation checklist - Assessment 2 – session 3
Student Name:
Student ID:

Key Legend
Satisfactory= S Not Satisfactory = NS

Citrus Tart with Chantilly

Plum Sorbet with honey

sabayon and shaved
Assessment criteria

crème caramel
Observable skills/tasks
(During the observation did the student)

chocolate
Cream
read, interpret and confirm food preparation requirements from standard
 S  NS  S  NS  S  NS
recipes and food preparation lists
Calculate ingredient amounts according to requirements.  S  NS  S  NS  S  NS
Identify and select ingredients from stores according to recipe, quality,
 S  NS  S  NS  S  NS
freshness and stock rotation requirements.
Select type and size of equipment suitable to requirements.  S  NS  S  NS  S  NS

Safely assemble and ensure cleanliness of equipment before use.  S  NS  S  NS  S  NS

Use equipment safely and hygienically according to manufacturer
 S  NS  S  NS  S  NS
instructions.
Sort and assemble ingredients according to food production sequencing.  S  NS  S  NS  S  NS
Weigh and measure wet and dry ingredients according to the recipe and
 S  NS  S  NS  S  NS
quantity of desserts required.
Minimise waste to maximise profitability of desserts produced.  S  NS  S  NS  S  NS
Following standard recipes, produce desserts using cookery methods to
 S  NS  S  NS  S  NS
achieve desired product characteristics.
Follow special dietary recipes to produce desserts for those with special
 S  NS  S  NS  S  NS
dietary requirements.
Produce hot and cold sauces to desired consistency and flavour.  S  NS  S  NS  S  NS

Use thickening agents suitable for sweet sauces.  S  NS  S  NS  S  NS

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 Citrus Tart with Chantilly Cream

sabayon and shaved chocolate

Plum Sorbet with honey
Assessment criteria
Observable skills/tasks
(During the observation did the student)

crème caramel
Make food quality adjustments within scope of responsibility.  S  NS  S  NS  S  NS

Portion desserts to maximise yield and profitability of food production.  S  NS  S  NS  S  NS

Use accompaniments that balance and enhance taste and texture of
 S  NS  S  NS  S  NS
desserts.
Select garnishes and decorations with flavours and textures that
 S  NS  S  NS  S  NS
complement desserts.
Plate desserts, accompaniments and garnishes attractively, with artistic
 S  NS  S  NS  S  NS
flair appropriate for the occasion and the item.
Plate and decorate desserts for practicality of service and customer
 S  NS  S  NS  S  NS
consumption.
Visually evaluate desserts and adjust presentation before serving.  S  NS  S  NS  S  NS

Display desserts with appropriate sauces and garnishes.  S  NS  S  NS  S  NS

follow procedures for portion control and food safety practices when
 S  NS  S  NS  S  NS
handling and storing desserts
Store desserts in appropriate environmental conditions  S  NS  S  NS  S  NS

respond to special customer requests and dietary requirements  S  NS

Clean work area and dispose of or store surplus and re-usable by-products
according to organisational procedures, environmental considerations, and  S  NS  S  NS  S  NS
cost-reduction initiatives.

I have been assessed and received feedback for this session

Student Signature

I have provided feedback for this session

Assessor Signature

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 Assessor observation checklist - Assessment 2 – session 4
Student Name:
Student ID:

Key Legend
Satisfactory= S Not Satisfactory = NS

Iced Orange Parfait curls

Lemon Meringue Pie
Sweet Crêpes with

of coloured sugar
Assessment criteria

Blackberry syrup
Observable skills/tasks
(During the observation did the student)

read, interpret and confirm food preparation requirements from standard

 S  NS  S  NS  S  NS
recipes and food preparation lists
Calculate ingredient amounts according to requirements.  S  NS  S  NS  S  NS
Identify and select ingredients from stores according to recipe, quality,
 S  NS  S  NS  S  NS
freshness and stock rotation requirements.
Select type and size of equipment suitable to requirements.  S  NS  S  NS  S  NS

Safely assemble and ensure cleanliness of equipment before use.  S  NS  S  NS  S  NS

Use equipment safely and hygienically according to manufacturer
 S  NS  S  NS  S  NS
instructions.
Sort and assemble ingredients according to food production sequencing.  S  NS  S  NS  S  NS
Weigh and measure wet and dry ingredients according to the recipe and
 S  NS  S  NS  S  NS
quantity of desserts required.
Minimise waste to maximise profitability of desserts produced.  S  NS  S  NS  S  NS
Following standard recipes, produce desserts using cookery methods to
 S  NS  S  NS  S  NS
achieve desired product characteristics.
Follow special dietary recipes to produce desserts for those with special
 S  NS  S  NS  S  NS
dietary requirements.
Produce hot and cold sauces to desired consistency and flavour.  S  NS  S  NS  S  NS

Use thickening agents suitable for sweet sauces.  S  NS  S  NS  S  NS

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 Iced Orange Parfait curls of coloured
Sweet Crêpes with Blackberry syrup
Assessment criteria
Observable skills/tasks

Lemon Meringue Pie

(During the observation did the student)

sugar
Make food quality adjustments within scope of responsibility.  S  NS  S  NS  S  NS

Portion desserts to maximise yield and profitability of food production.  S  NS  S  NS  S  NS

Use accompaniments that balance and enhance taste and texture of
 S  NS  S  NS  S  NS
desserts.
Select garnishes and decorations with flavours and textures that
 S  NS  S  NS  S  NS
complement desserts.
Plate desserts, accompaniments and garnishes attractively, with artistic
 S  NS  S  NS  S  NS
flair appropriate for the occasion and the item.
Plate and decorate desserts for practicality of service and customer
 S  NS  S  NS  S  NS
consumption.
Visually evaluate desserts and adjust presentation before serving.  S  NS  S  NS  S  NS

Display desserts with appropriate sauces and garnishes.  S  NS  S  NS  S  NS

follow procedures for portion control and food safety practices when
 S  NS  S  NS  S  NS
handling and storing desserts
Store desserts in appropriate environmental conditions  S  NS  S  NS  S  NS
Clean work area and dispose of or store surplus and re-usable by-products
according to organisational procedures, environmental considerations, and  S  NS  S  NS  S  NS
cost-reduction initiatives.

I have been assessed and received feedback for this session

Student Signature

I have provided feedback for this session

Assessor Signature

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